Springfield Estate has been one of my favourite ‘go to’ places for a long time now. Why? Because it makes fabulous wines that have shown a profound respect for the land long before ‘Sustainability’, ‘Organic’, and other trending monikers were in use across the wine trade at all.
The Bruwer family has farmed at Springfield since 1898. They are ninth generation Huguenot settlers many of whom brought wine making to this part of South Africa way back in the 1700’s. Today Abrie Bruwer with his sister Jeanette and daughter Jenna run the farm and the business.
In this podcast Jeanette brings us on a journey through the Robertson wine growing region of South Africa and into its Springfield Estate where the Bruwers practice a very traditional way of making wine. This is natural wine making at its best where wild yeast and whole bunch fermentations take on a whole new meaning!
The wines speak for themselves and pay homage to the family motto: Made on Honour
The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir – a gift from God, inherited by our ancestors.
Good wine is grown, not made. Springfield wines are made traditionally and according to ancient methods. Most of the wines are fermented using natural wild yeasts found on the grape skins – high-risk winemaking that leads to lost vintages every few years. Our honour is our conscience, and the hundreds of small decisions made every day with this in mind, results in wine that we are proud to call our own.SpringfieldEstate.com
Many of the Springfield labels have a dedicated following with ‘Life from Stone Sauvignon Blanc‘, ‘Whole Berry Cabernet Sauvignon‘ and ‘Work of Time‘ exciting wine collectors the world over. I am a complete devotee to the ‘Wild Yeast Chardonnay’ from Springfield – an unoaked exceptional!
Classic Drinks bring us the wines of Springfield and introduce the range through the fabulously well made blends of ‘Miss Lucy‘ (Sauvignon Blanc, Semillon and Pinot Gris) and ‘Thunderchild‘ (Merlot, Cabernet Franc and Cabernet Sauvignon) a wine whose profits go to support a local orphanage.
While all restaurants in Ireland were closed until recently many reopened only to have to close again! We should remember that many of these, including the wonderful Monty’s of Kathmandu, are family businesses. They are often small and brilliant and need our support more than ever. This is a very, very difficult time for restaurants across Ireland. Keep Safe and Keep well.
Kevin Ecock’s WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty’s of Kathmandu – an excellent place to host events and celebrations. One day, hopefully soon, this will once again be available to us all.
Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.